Cookies & BarsNo. 3043 · The 2026 edition
Halloween Macarons #HalloweenTreatsWeek
Create spooky Halloween macarons with a crisp shell and creamy chocolate filling.
Our own summary of the original — the full post and photos live at theredheadbaker.com.
These Halloween macarons combine a delicate almond cookie with a rich chocolate ganache. The recipe includes steps for making the perfect macaronage and a necessary overnight rest for ideal texture. Orange and black gel colors give them a festive, spooky look.
Ingredients
Equipment
- baking sheets
- parchment paper
- piping bag
- electric mixer
Directions
- Combine the powdered sugar and almond flour by sifting them together into a big bowl.
- In another bowl, whip the egg whites and cream of tartar until they become frothy. Slowly add the granulated sugar and keep whipping until you get stiff peaks. Mix in whatever food coloring you like.
- Add the dry mixture to the meringue one third at a time, folding gently until the batter has a lava-like flow.
- Pipe round shapes onto parchment-lined baking sheets. Give the sheets a few taps on the counter to pop any bubbles. Allow them to sit for 30 to 60 minutes until a skin forms on top.
- Bake at 300°F for 15 to 18 minutes. Let the cookies cool down completely before peeling them off the paper.
- Match up similar-sized cookies and sandwich them with chocolate ganache. For the best texture, refrigerate the assembled macarons for a full 24 hours before serving.
Per serving
- 5 fat g
- 18 carbs g
- 16 sugar g
- 120 calories
- 2 protein g
More photos
Photos hosted by theredheadbaker.com.
